8 cups water
6 large carrots, peeled and chopped
3 medium potatoes, peeled and diced
3 large celery stalks, including leaves, chopped
1 large onion, chopped
1/4 cup soy sauce
1/4 teaspoon crushed coriander
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
3 teaspoon curry powder
2-1/2 cups whole milk, homogenized
8 tablespoon instant potato flakes
In a large cooking pot, add water and bring to a boil. Add chopped carrots, diced potatoes, chopped celery and chopped onion and return to boil. Reduce heat, cover and simmer for 1/2 hour or until carrots are tender. Remove from heat and let cool slightly, about 5 minutes. Puree’ soup in blender or food processor in batches until smooth. Return pureed soup to pot, add soy sauce, coriander, cumin, cayenne pepper, chili powder, garlic powder, curry powder, whole milk and return to boil. Add instant potato flakes and stir in well. Reduce heat and cook for 5 minutes longer, stirring occasionally. Adjust seasonings to taste. Serve hot.
Serves 16